February Theme: cooking w/ Olives (sarah d.)

Spaghetti with Olives and Capers

16 oz. spaghetti
1/4 cup olive oil
3 cloves garlic, minced
1/2 teaspoon cayenne pepper flakes
One 28 ounce can plum tomatoes, juice reserved
10 to 15 Gaeta olives, pitted, halved
2 tablespoons capers
1 cup fresh parsley, chopped

Prepare spaghetti according to package directions. Drain and keep warm.

Heat oil in large skillet. Add the garlic, and pepper. Cook for 2 to 3 minutes.

Meanwhile, purée tomatoes with a food processor and add to skillet, along with the juice. Add the olives and capers. Stir gently to blend. Cook until sauce thickens, about 20 minutes.

Add spaghetti to sauce. Toss to coat. Add parsley, turn about gently, then serve.

February Theme: cooking w/ Olives (sarah m.)

Rice Pilaf and Bacon Wrapped Olives

1 cup wild rice
2 cups vegetable broth
1 tsp marjoram
1 tsp sage
Onions, carrots, celery, and mushrooms to taste

Stuffed olives
Bacon

-Make rice in broth and with spices. Cook onions, carrots, celery and mushroom (however much you want) in a skillet until desired done-ness, add to rice. Wrap olives in bacon, bake in oven at 350 for 15-20min depending on how crispy you like your bacon. Enjoy :-)

February Theme: cooking with Olives (heidi)

Olive Pasta Salad

Ingredients:

rotini noodles (a great GF option: Mrs. Leper's Organic Corn Rotelli)

black olives

green olives

red onion

cucumber

red pepper

italian dressing

Directions:

cook noodles and drain, run under cold water to cool

chop olives and veggies

mix together and add dressing

chill for at least two hours for flavors to blend